CAKE BATTER:
5 large eggs, beaten
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
¼ teaspoon salt
1½ teaspoons baking powder
¼ cup milk
1 teaspoon vanilla
1 teaspoon coconut extract
1 cup flaked coconut
GLAZE:
2 cups sugar
1 cup milk
½ cup (1 stick) butter
Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan. Set aside.
For the cake, in a large bowl combine the eggs, sugar, and oil, mixing well.
In a medium bowl combine the flour, salt, and baking powder. Stir into the egg mixture, beating lightly. Add the milk, vanilla, coconut extract, and the coconut. Mix thoroughly. Pour into the prepared pan. Bake 1 hour, or until a wooden pick inserted in the center of the cake comes out clean. Remove from the oven, loosen the cake from the edge of the pan with a knife, and prick the top of the cake in several places with a toothpick.
For the glaze, in a small saucepan combine the sugar, milk, and butter over medium heat. Cook until the sugar dissolves, stirring constantly. Pour the mixture over the hot cake. Cool the cake in the pan before removing to a serving plate. This cake freezes well.
Makes 16 servings
Karon Saul, Queen Mum
Wacky Women of The Ya Ya Sisterhood,
Jacksonville, Florida